Cardamom Coffee Cake for Your Holiday Brunch Table
Set the scene for a memorable holiday brunch with a Cardamom Coffee Cake as the centerpiece. The inviting aroma and sweet crumb will have everyone reaching for seconds, while the spice adds a unique twist to your seasonal menu.
I have an obsession with cardamom. There is something about that warm spice that has hints of citrus and sweet flavors that gets me so excited. And then there’s the aroma. Oh my goodness. It brings this cozy, low-key elegance to something as simple as this coffee cake, making it feel extra special.
It’s also super versatile. It is in sweet recipes like this cardamom coffee cake and part of my gingerbread spice for gingerbread cupcakes. But it’s also part of complex spice blends like curry, Baharat samak, hawaij.
It’s not just a Middle Eastern spice. Scandinavian recipes like Swedish cardamom buns and Norwegian meatballs include this delicious spice. That flexibility is awesome! Its one-of-a-kind aroma is why I’m always grabbing the green (or black) pods. I’m ready to sprinkle that magic on whatever I’m whipping up next. And that includes this coffee cake.
The Warmth of Cardamom
Cardamom is a spice derived from the seeds of the Elettaria cardamomum plant. It’s commonly used in Scandinavian, Middle Eastern, and Indian cuisines. Its tiny green pods hold fragrant seeds prized for their sweet, spicy, and slightly minty taste.
In this coffee cake recipe, cardamom offers a uniquely warm and aromatic flavor. It elevates this coffee cake into something irresistibly delicious due to its subtle notes of citrus and spice. The combination of cardamom with this coffee cake makes for a cozy treat that’s perfect for chilly holiday mornings.
What is Coffee Cake?
Coffee cake is a tender and sweet cake traditionally served alongside coffee. Contrary to popular belief, it contains no actual coffee in the batter. Coffee cake’s history goes back to 19th century Europe. They were created to elevate the robust flavors of coffee.
Over time, these recipes made their way to American kitchens. The recipe evolved with available ingredients and the skillset of the baker or home cook. Today, coffee cake remains a beloved staple, especially during festive mornings. Its signature streusel topping and moist crumb make it a favorite for breakfasts, brunches, and holiday gatherings.
Adding Cardamom to a Traditional Coffee Cake
Incorporating cardamom into a classic coffee cake transforms the flavor profile. Cardamom adds warmth and complexity that pair beautifully with coffee, tea, or cocoa. It is one of the main spices in chai, so it makes sense that it goes well with coffee cake. It can be mixed into the batter as well as the streusel topping for a layered taste experience.
Ingredients to make this Cardamom Coffee Cake
You might need to grab some Greek yogurt and cardamom, but the rest of the ingredients you should already have in the pantry and fridge.
Pantry ingredients – sugar, vanilla, flour, baking powder, baking soda, salt, ground cardamom, ground cinnamon, brown sugar
Refrigerator ingredients – butter, yogurt, milk, eggs
Easy Instruction Steps
Preheat your oven to 350 F and line an 8 x 8 glass baking dish with parchment paper. I use the trick of wetting it before putting it in the pan. This tip makes it so much easier to line pans with parchment paper. I even used if for my gingerbread cupcakes!
Prepare the streusel by putting the butter, flour, brown sugar, salt, cardamom, and cinnamon in the bowl of processor and pulse until a coarse meal forms.
Mix the flour, baking powder, baking soda, salt, and spices in a bowl and stir with a whisk to combine. I use a whisk to aerate the flour and make sure there are no lumps. Next, cream the butter and the sugar until light. Add the eggs one at a time. Stir in the sour cream and milk, and then stir in the vanilla.
Gradually add the dry ingredients to the wet mixture. Make sure to mix until just combined. I usually stop when I see some pockets of flour then I let the bowl rest while I prepare the pan. I give the batter a final stir before assembling the coffee cake.
Baking the Coffee Cake
Spread half the batter in the prepared pan. Sprinkle half the streusel on top of the batter and then spread the remaining batter. Top with the rest of the streusel. Bake the coffee cake at 350 F for 40-45 minutes, or until a toothpick inserted in the center comes mostly. I never bake it until it’s completely clean. When you remove the cake from the oven, it will continue to cook so it could be dry if you take it out when the toothpick is clean.
Allow the cake to cool in the pan for 5 minutes then remove from the pan and let it cool for another 10 to 15 minutes before slicing and serving with some whipped cream, chai, coffee, or ice cream.
Tips for a Moist and Delicious Coffee Cake
Use full-fat sour cream or yogurt for extra moisture. Make sure your ingredients are at room temperature before you start. Cold eggs don’t mix well with room temperature butter. Grind your cardamom and cinnamon right before using it. I have a Cuisinart spice & nut grinder that I love. It can even pulverize a whole nutmeg nut.
Don’t overmix the batter. I follow the Alton Brown method. Blend until most of the flour is incorporated then let the batter sit for like 5 to 7 minutes. Then stir it twice and pour it into the pan. Overmixing can develop gluten. This causes the coffee cake to lose its light and tender crumb. It becomes dense making it less enjoyable to eat.
Serving Suggestions for Holiday Breakfast or Brunch Parties
Serve warm with a pot of freshly brewed coffee or spiced chai. The cardamom in the chai plays off the cardamom in this coffee cake. This cake goes well with fresh fruit or a creamy yogurt for a festive brunch spread. This bakes well ahead of time. Wrap in parchment and then reheat on a low heat in the oven.
Cardamom coffee cake has a warm, inviting flavor. There are subtle notes of citrus and floral spice from the cardamom. The cake itself is tender and moist. The combination of cardamom and cinnamon creates a sweet, slightly spiced taste That’s why this cake goes so well with coffee or tea. Each bite offers a comforting balance of sweetness and spice, making it especially delightful during holiday gatherings.
Cardamom Coffee Cake
Looking for something new for your brunch table? Cardamom coffee cake is a perfect choice. The soft, tender crumb combined with a hint of spice will keep everyone asking for seconds.
Ingredients
For the cake:
- 1/2 cup softened butter
- 3/4 cup granulated sugar
- 2 large eggs
- 2/3 cup Greek yogurt
- 2/3 cup milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons ground cardamom
- 1 teaspoon cinnamon
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the streusel:
- 2/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup softened butter
Instructions
- Preheat your oven to 350 F and line an 8 x 8 glass baking dish with parchment paper. I use the trick of wetting it before putting it in the pan. This tip makes it so much easier to line pans with parchment paper. I even used if for my gingerbread cupcakes!
- Prepare the streusel by putting the butter, flour, brown sugar, salt, cardamom, and cinnamon in the bowl of processor and pulse until a coarse meal forms.
- Mix the flour, baking powder, baking soda, salt, and spices in a bowl and stir with a whisk to combine. I use a whisk to aerate the flour and make sure there are no lumps. Next, cream the butter and the sugar until light. Add the eggs one at a time. Stir in the sour cream and milk and then stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture. Make sure to mix until just combined. I usually stop when I see some pockets of flour then I let the bowl rest while I prepare the pan. I give the batter a final stir before assembling the coffee cake.
- Spread half the batter in the prepared pan. Sprinkle half the streusel on top of the batter and then spread the remaining batter. Top with the rest of the streusel. Bake the coffee cake at 350 F for 40-45 minutes, or until a toothpick inserted in the center comes mostly. I never bake it until it’s completely clean. When you remove the cake from the oven, it will continue to cook so it could be dry if you take it out when the toothpick is clean.
- Allow the cake to cool in the pan for 5 minutes then remove from the pan and let it cool for another 10 to 15 minutes before slicing and serving with some whipped cream, chai, coffee, or ice cream.
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I love cardamom too. This cake is going on my to make list.
It’s one of my favorite spices! And is great in both sweet and savory recipes.